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Lori in NC

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Reviewed Fannie Farmer's Classic Baked Macaroni & Cheese

2 days ago in on Food.com

This was a great comfort food. I used Cabot Extra Sharp Cheddar, and used skim milk and half & half with no ill effects. Leftovers reheated beautifully. 8 y.o. DS absolutely loved it. Thanks for sharing.

Updated 11/2104 to add: I don';t know why I even bother trying other mac & cheese recipes; they always leave me di...

Reviewed Make Ahead Mashed Potatoes (Oamc)

Nov 5, 2014 in on Food.com

We had half of these for dinner tonight, and froze the remainder for a later meal. A bit of extra work now, but worth the effort for later. We enjoyed the flavor and texture of the potatoes. (I did add about 1 cup of milk, total, based on other suggestions.)"

Reviewed baked macaroni and cheese

Oct 2, 2014 on FoodNetwork.com

I desperately want to love this recipe (so much that I've made it three or four times), but I just don't. The texture of the sauce is off - it's fine in the sauce pan, but breaks or curdles when it bakes. Also, for the amount of cheese in the recipe, it doesn't taste very cheesy - it's just kind of bland. I give up - time to move on to another...

Reviewed Pulled Chicken Sandwiches (Crock Pot)

Sep 17, 2014 in on Food.com

Served this on Bunco night, and it was a big hit. I used 1/2 BBQ sauce and half ketchup. Once the chicken was pulled, I poured the sauce into a saucepan (minus the onions), returned the chicken and a bit of sauce to the crock pot, and simmered the rest of the sauce until it thickened up. Served with buns, apple slaw and, potato salad. (The sw...

Reviewed mini pumpkin cheesecakes

Sep 12, 2014 on FoodNetwork.com

These were quite good. I left out the heavy cream, and the texture was still great. I think I would replace the sour cream topping with whipped cream next time.

Reviewed Swiss Chicken

Aug 25, 2014 in on Food.com

This was a huge hit with my family. I subbed cornbread stuffing mix for the herb, and provolone for the Swiss. I might add more stuffing next time - loved the texture it added. Can';t wait to have the leftovers for lunch tomorrow."

Reviewed Porcupine Meatballs

Aug 14, 2014 in on Food.com

Finally, a recipe the whole family approved of. Based on other reviews, I omitted the tomato soup from the meatballs and added it to the sauce, added an 8 ounce can of tomato sauce to the sauce, and brought the sauce to a simmer before adding the meatballs. The texture of the meatballs was great, and the sauce was just right. Thanks for sharin...

Reviewed My Mama's Meat Sauce

Aug 3, 2014 in on Food.com

My 13-year-old son selected this recipe, and cooked it for our dinner by himself. He said it was easy to make, and it was very delicious. We served three tonight, and have enough leftover for another dinner for three. Can';t wait to have it again!"

Reviewed French Toast Sticks - OAMC

Jul 30, 2014 in on Food.com

We haven';t had a chance to freeze these yet, but they were a big hit straight out of the oven. I did 1 1/2 batches of batter, and got almost 12 slices out of it. I used french bread, cut into 1" slices, with each slice cut into thirds. I used parchment paper, and turned them carefully with a spatula - no problems sticking. I baked them a...

Reviewed Asian Pork Tenderloin

Jul 19, 2014 in on Food.com

This was delicious! The marinade was nicely flavored, and not too sweet. So far, we';ve had the meat by itself with sides, and in Cuban sandwiches. Next, the leftovers will be used in a pork and broccoli lo mein. I';m always looking for new pork tenderloin recipes - this one is a keeper."

Reviewed mac and cheese

Jun 30, 2014 on FoodNetwork.com

This was an excellent recipe. A half batch made 3 1/2 entree sized servings for us. I used a gruyere/cheddar blend, and 1/2 teaspoon kosher salt. (I also used 1/2 sleeve of Ritz crackers, crumbled, instead of the bread crumbs.) The sauce stayed creamy after baking, and the flavor was wonderful.

Reviewed caramelized sourdough french toast

Feb 13, 2014 on FoodNetwork.com

I may never use another French Toast recipe. I used Trader Joe's Country Sourdough, which is thickly sliced (instead of half a round), and subbed 1/2 T vinegar + skim milk for the buttermilk. I love the slightly sweet "crust" from the powdered sugar, but the taste of the sourdough still shines through.

Reviewed Southern Snow Cream

Feb 12, 2014 in on Food.com

NC is stuck in the middle of a nasty snow/sleet/freezing rain event. But, at least we had enough snow to make snow cream! My largest mixing bowl was full of snow, and made enough for about 4 or 5 servings. This was a nice treat in the midst of our lousy weather. Thanks for sharing!"

Reviewed Kittencal's Salisbury Steak

Dec 15, 2013 in on Food.com

This was a winner at my house, even with the 12-year-old who was sure he didn';t like Salisbury Steak. I scaled the patty ingredients back to use 1 pound of meat (with 1 T onion soup mix), and made a full batch of gravy. 1 pound of meat gave me 5 patties, and the amount of gravy was perfect. Served with mashed potatoes and peas with mushro...

Reviewed Mango Salsa

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

We loved this! We served it as a topping for Jerk Chicken fajitas. The cucumbers provided a nice crunch, and the jalapeno was a nice contrast to the sweet mango. We'll definitely make it again!"

Reviewed Jamaican Rice and Peas

May 5, 2013 in on Food.com

This was a delicious side to jerk chicken. I made half a batch, and used diced jalapeno instead of scotch bonnet, but otherwise followed the directions. It';s very close to my favorite Jamaican restaurant';s rice and peas. A half batch was four generous servings for us. Thanks for sharing!"

Reviewed Belgian Waffles

Apr 5, 2013 in on Food.com

These were great! I made a double batch to freeze for weekday breakfasts. My Belgian waffle iron used 1/3 cup per waffle, and about 5 minutes to cook. Kept warm in a 200 degree oven while the rest cooked. Served with sliced bananas and whipped cream. One batch made 12 waffles."

Reviewed Stuffed Shells with Arrabbiata Sauce

Dec 24, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was delicious! I cut the pancetta to 4 ounces, and the red pepper to 1 teaspoon, but otherwise followed the recipe. I prepped them a day in advance to serve on Christmas Eve. It was so nice to be able to pull it from the fridge and pop it in the oven, without spending the whole afternoon in the kitchen. Will definitely make this again, ma"

Reviewed Incredibly Delicious Cheese Garlic Bread Spread

Dec 24, 2012 in on Food.com

This was delicious. I used 1/2 cup butter for about 3/4 of a large loaf of Italian bread. My butter melted too much, so I mixed in the parmesan and sprinkled mozzarella on top. Baked for about 8 minutes at 450, then turned on the broiler to brown the top a little bit more. Served with stuffed shells. My son said "You did a good job with the ...

Reviewed Onion Gravy

Jul 27, 2012 in on Food.com

Served this with French Tart's Toad in the Hole and mash to celebrate the opening of the London Olympics. I used beef broth instead of chicken. This was easy, delicious, and complemented the dish. Thanks!"

Reviewed Traditional British Toad-In-The-Hole and Mini Toads Too!

Jul 27, 2012 in on Food.com

Wow! This was really, really good. We had this for dinner tonight to celebrate the opening of the London Olympics, served with mash, peas, and onion gravy (recipe 18620). Here's the adaptations I made, being in the US: Oven at 450, a 9x9 ceramic casserole dish, 10 ounces of milk, and 4 ounces of flour by weight. And, forgive me, I had to use...

Reviewed Bev's Sauteed Yellow Squash

May 24, 2012 in on Food.com

This was delicious. I used just one tablespoon of butter for three small squash. I cooked it until it was nice and browned. My son, who hates every kind of squash, ate it without complaint, and my husband and I loved it. Thanks for posting."

Reviewed Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

May 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

After my original dinner plans fell apart, I googled shrimp and mango and found this. I had to substitute cilantro for the basil, and I didn't have any jalapenos, but this was still a big hit. My 11-year-old inhaled his portion. We'll definitely have this again, hopefully with the jalapeno, but we may stick with the cilantro."

Reviewed Individual Mini Cherry Cheesecakes

Apr 21, 2012 in on Food.com

This was a big hit at a girls' night out party. I refrigerated the topping separately and served it on the side. I love the simplicity you get by using the vanilla wafers as the crust. I got 14 cakes out of the recipe, and could probably have put a bit less filling in each to get a few more. I'm interested in trying other toppings next time, ...

Reviewed French Toast Sticks - OAMC

Apr 5, 2012 in on Food.com

We haven't had a chance to freeze these yet, but they were a big hit straight out of the oven. I did 1 1/2 batches of batter, and got almost 12 slices out of it. I used french bread, cut into 1" slices, with each slice cut into thirds. I used parchment paper, and turned them carefully with a spatula - no problems sticking. I baked them a bit ...

Reviewed Soft Chocolate Chip Cookies

Feb 17, 2012 in on Food.com

These are so good. I used devil's food pudding and chocolate chips, and they're great. I've also used vanilla pudding with half chocolate chips and half mint chips at Christmas. I must have made mine a bit smaller, because I got 48 from one batch. I'll definitely make these again. Thanks for sharing!"

Reviewed Baked Spaghetti by Paula Deen

Feb 3, 2012 in on Food.com

I admit to taking the easy way out, and using store bought sauce, but we enjoyed this anyway. I also used more spaghetti (6 ounces for a half batch). I'm sure we'll try this again, and maybe I'll even have time to make the sauce from scratch. Thanks for posting!"

Reviewed Lemon Chess Pie

Jan 11, 2012 in Food Network Community Toolbox on FoodNetwork.com

This was really good. I did cover the whole pie with foil for the first 30 minutes of baking, to avoid the top getting too brown as the other reviewers mentioned. I also needed to bake it for an additional 10 minutes beyond the 45, because it hadn't set. I'll definitely make this again!""

Reviewed Roasted Baby Red Potatoes

Nov 20, 2011 in on Food.com

Even though I didn't have any peppers or onions, this was great. I used just a tiny bit of olive oil. The potatoes were a bit crunchy, and delicious. Thanks for sharing!"

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